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Forging a 5160 kitchen knife.

Paul Checa

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I use 80CrV2 for hard use kitchen knives. It perform very well in the 60-62hrc range.


Now that I've done a few kitchen knives in 26c3, I fell in love with the stuff. It's got extreme edge stability and quite good abrasion resistance for a plain carbon steel. In other words, it takes an insane edge and holds it long enough.

The downside is it is quite longer to hand sand. Though, I would not recommend this steel if you use your forge to HT. 

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